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+ servings
Italian Chocolate Cookies Recipe

"Batticuori" (Heartthrob) Italian Chocolate Cookies

These Italian chocolate cookies will make your heart flutter. Deep, dark, and chocolatey, with a satisfyingly crunchy texture.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Cool Time 1 hr
Course Dessert
Cuisine Italian
Servings 25 small cookies


  • cookie sheet
  • parchment paper
  • silicone baking mat
  • heart-shaped cookie cutters


  • 25 grams corn starch
  • 80 grams unsalted butter at room temperature
  • 100 grams confectioners sugar
  • 25 grams semisweet or bittersweet chocolate
  • 25 grams unsweetened cocoa powder
  • 200 grams all purpose flour
  • 50 grams milk
  • 1/2 tsp vanilla extract
  • 9 grams baking powder
  • 1 pinch salt


  • In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer using a paddle attachment, cream together the butter with the icing sugar on medium speed until smooth and creamy.
  • Put the chocolate in a microwave safe bowl and heat in 20 second increments until just melted.
  • Add the chocolate to the butter mixture and sift the cocoa powder into the bowl. Mix to combine.
  • Add the vanilla, milk, and salt, and mix to combine.
  • Sift the dry ingredients (flour, baking powder, corn starch, and salt) into the butter mixture and stir until just combined.
  • Turn the cookie batter out onto a sheet of plastic wrap. Wrap tightly and let cool for an hour or up to overnight.
  • When you are ready to bake, heat oven to 350 F and line cookie sheets with parchment paper or a silicone baking mat.
  • On a generously floured surface, roll the cookie dough to 1/4 inch thickness. Use a heart-shaped cookie cutter (we used three different ones in different sizes) to cut out the cookies.
  • Place the cookies on the prepared baking sheet and bake 10-15 minutes until just set.
  • Let cool 5 minutes in pan, then turn out to wire rack to fully cool.


These cookies keep perfectly for several days in an airtight container.
Keyword chocolate, shortbread
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